Dukkah Spiced Yogurt Dip
Appetizer, Dip
Ingredients
dukkah:
1/4 cup hazelnuts
1/4 cup pistachios
1 tablespoon whole dried coriander
1 tablespoon sesame seeds
1 teaspoon dried peppercorns
1/2 teaspoon dried orange peel
1/2 teaspoon dried cilantro
1/2 teaspoon salt
yogurt dip:
greek yogurt
olive oil
squeeze of lemon
pinches of salt
Description
Other uses for dukkah: serve it simply with olive oil and baguette. Toss it with roasted vegetables, or use it to crust meat or fish.
Store in an airtight container at room temp for at least a month.
Directions
Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more.
Next add the sesame seeds, peppercorns, and orange peel.
Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.
Mix greek yogurt with salt and a bit of lemon juice.
Sprinkle dukkah on top along with a drizzle of olive oil.
Serve with toasted pita or pita chips.